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Enjoy a unique twist on a classic with this summery strawberry upside down cake. It’s easy & delicious – moist vanilla cake beneath a jammy strawberry topping!
Why You’ll Love This Recipe
We’ve probably all heard of pineapple upside-down cake, but this summer, I got a little over-enthusiastic (or arguably, just enthusiastic enough!) with my strawberry buying. Having made fresh strawberry lemonade, easy strawberry popsicles, and this easy strawberry bread, I decided to try my hand at a simple recipe for strawberry upside down cake.
Love cake and fresh strawberries? You’ll love this strawberry upside down cake recipe; tender vanilla cake (egg-free & dairy-free – not that you can tell), topped with a luscious 3-ingredient vegan butter, brown sugar, and strawberry topping. As it bakes, the berries release their juices and caramelize, creating a yummy, eye-catching dessert perfect for BBQs, parties, and special occasions.
Have even more strawberries to use this summer? Try making strawberry pancakes, easy strawberry blueberry pie, and an easy strawberry crumble.
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
- Citrus zest: Add a tablespoon of lemon, lime, or orange zest for brightness.
- Lemon, Orange, or Almond extract: Add about ½ tsp for flavor depth.
- Spices: Add warmth with cinnamon, nutmeg, ginger, and/or cardamom.
- Other fruit: Experiment with fruity blends like upside-down rhubarb strawberry cake, pineapple strawberry, strawberry peach, etc. Cherries and mango would also work.
- Mix–ins: Like a few tablespoons of shredded coconut, vegan chocolate chips (dairy-free for a vegan upside down cake), etc.
- Fresh herbs: A little rosemary or thyme could work well in the caramel or batter.
How to Make Strawberry Upside Down Cake
Step 1: Preheat the oven to 350F/175C, grease the bottom of a deep 8-inch spring-form pan, and line the sides with parchment paper. Also, rinse, trim, and halve the strawberries. Next, combine the brown sugar and vegan butter in a small bowl. Microwave for 30 seconds until the butter melts.
Step 2: Pour the mixture into the cake pan and arrange the strawberries over that, cut side down for the best aesthetics.
Optionally, also place a row of strawberries upright around the edge of the cake pan.
Step 3: Then, in a large bowl with an electric mixer or a mixer bowl, cream the vegan butter and sugar for 3-5 minutes until light and fluffy. Add the remaining wet ingredients (applesauce, vanilla, and plant-bsed milk) – mix well.
Step 4: In a separate medium bowl, mix the dry ingredients (flour, salt, and baking powder) until fully combined, being careful not to over-mix. Combine the wet and and dry ingredients and mix well, but do not overmix.
Step 5: Gently pour the batter into the cake pan, smooth it with a spatula, and bake it over a baking tray (in case of spills) for 40 minutes or until a fork/skewer comes out clean. Transfer the cake to a wire cooling rack to cool completely.
Step 6: Then, transfer to a fridge for an hour before running a spatula or knife around the edges, placing a plate over the pan, and flipping it carefully. Peel away the parchment paper, slice, and enjoy!
If it’s not ready, continue to bake in 5-10 minute increments.
FAQs
Technically, yes, if you want to, that should work – though I haven’t tried it.
I wouldn’t recommend it, as they don’t look as good, may become overly mushy, AND add extra moisture, which could affect the bake.
Run a small spatula or knife around the edges of the pan to help loosen the cake. Using a spring form, which you’d release next, also massively helps.
Pro Recipe Tips
- Measure the flour properly: To avoid a dry, dense cake, first fluff the flour up in its bag, use a spoon to add it to your measuring cup, then level the top with the back of a knife.
- Don’t over-mix the batter: Avoid overworking the gluten in the batter to keep the cake light and tender rather than dense.
- Leave it to cool: During this time, the topping will set, making it easier to remove from the pan, slice, and serve.
Serving Suggestions
- A dusting of powdered sugar
- A scoop of vegan vanilla ice cream (or caramel, chocolate, cinnamon, etc.)
- Vegan whipped cream (plain or lightly sweetened with powdered sugar)
- Drizzle of vegan lemon curd or orange curd
- Vegan custard
- A sprinkle of chopped nuts – like almonds, pistachios, cashews, etc.
Storage Instructions
Room temp: Store it in an airtight container for up to 2 days.
Fridge: In an airtight container lined with paper towels for 4-5 days.
Freezer: I’m not a fan of freezing it, as the texture of the strawberries changes. However, you could try it wrapped in plastic wrap in a Ziplock/Stasher for up to 3 months.
Reheat: To enjoy it warm, bake the strawberry upside-down cake at 300F/150C for 10-15 minutes or individual portions in the microwave for 30-50 seconds.
Strawberry Upside Down Cake
Equipment
Ingredients
- ¼ cup of brown sugar
- 3 tablespoons of vegan butter
- 1 pint of strawberries trimmed and halved
- ½ cup vegan butter softened
- ¾ cup granulated sugar
- ½ cup of unsweetened plain applesauce
- 1 teaspoon of vanilla extract
- ½ cup plant-based milk
- 1 ½ cups of all-purpose flour
- ¼ teaspoon of salt
- 1 ½ teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round springform pan with oil and line it with a round piece of parchment paper or a silicone mat. Set aside.
- In a small bowl, add the brown sugar and vegan butter. Microwave it for 30 seconds or until the vegan butter is fully melted. Mix well until a creamy caramel-like mixture is formed. Evenly pour into the prepared pan. Place the strawberries into the pan cut side up. Set aside.
- In the bowl of an electric mixer, combine the vegan butter and sugar. Mix for 3 to 5 minutes or until light and fluffy.
- Add the applesauce, vanilla, and plant-based milk. Mix until combined.
- In a medium bowl, mix the flour, salt, and baking powder. Add the dry ingredients to the bowl with the wet ingredients. Stir by hand until fully combined, but do not overmix.
- Gently pour into the baking pan with the strawberries. Level it with a spatula and bake for 40 minutes. Test for doneness by putting a fork into the cake. If it comes out clean, it is ready. If not, add 10 minutes increments until ready and golden on top.
- Place it on a cooling rack and allow it to cool completely. Place the cake in the refrigerator for 1 hour before removing it from the mold. To remove, run a spatula or a knife around the edges of the cake, place a plate on top of the pan, and flip. The cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
- Slice and serve.
Notes
- Measure the flour properly: To avoid a dry, dense cake, first fluff the flour up in its bag, use a spoon to add it to your measuring cup, then level the top with the back of a knife.
- Don’t over-mix the batter: Avoid overworking the gluten in the batter to keep the cake light and tender rather than dense.
- Leave it to cool: During this time, the topping will set, making it easier to remove from the pan, slice, and serve.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Love this cake!